Job Purpose
To manage the daily kitchen and buffet operation, ensuring high-quality food, attractive presentation, efficient replenishment, strict food-safety standards, and effective cost control.

Key Responsibilities

• Plan and prepare weekly buffet menus with good variety and balance.
• Manage high-volume food production according to expected guest numbers.
• Ensure buffet food is fresh, well-presented, properly portioned, and replenished on time.
• Control food quantities to minimize waste and overproduction.
• Manage food cost, stock levels, ordering, receiving, and inventory.
• Organize kitchen preparation schedules and assign responsibilities to the culinary team.
• Train and supervise chefs, cooks, and kitchen assistants.
• Coordinate with the Front of House team regarding guest numbers, VIP requirements, events, meetings, and special dietary requests.
• Manage live cooking stations and ensure smooth service during peak periods.
• Monitor guest feedback and adjust menus where appropriate.

Experience & Skills

• Previous experience as a Head Chef or Sous Chef in buffet/high-volume operations.
• Strong knowledge of international buffet cuisine.
• Excellent menu planning and food-presentation skills.
• Strong understanding of HACCP and food-safety procedures.
• Good knowledge of food costing, portion control, inventory, and waste management.
• Strong leadership and team-management skills.